Home-Cured Tasso Ham

Recipe Ingredients

2 tablespoons	30ml	Salt
1 1/2 tablespoons	22ml	Freshly-ground black pepper
1 1/4 tablespoons	18ml	Cayenne
5 tablespoons	75ml	Paprika
1 tablespoon	15ml	Granulated garlic
1 1/2 tablespoons	22ml	Granulated onion
1 tablespoon	15ml	Onion powder
2 1/2 lbs	1135g / 40oz	Lean pork butt - cut 1" thick slices,
		About 4 to 5 oz ea

Recipe Instructions

In a mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, granulated onion and onion powder. Dredge each piece of pork in the spice mix. Press the spice mix well into each piece. Wrap the Tasso in plastic wrap, about 4 pieces together. Refrigerate for a minimum of 3 days or up to 1 week.

This recipe yields 2 1/2 pounds.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C41) - from the TV FOOD - NETWORK

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